First soak the cod – you will need to start this process a full day before you want to make the brandade. Put the cod in a large container and cover with cold water. Leave to soak at room temperature for 24 hours
changing the water at least four times.
Drain the cod and put in a saucepan. Cover with water and bring to the boil. Simmer for five minutes
then drain. Repeat this process.
Return the cod to the saucepan and this time cover with the milk. Add the bay leaves
garlic cloves
peppercorns
fennel seeds and lemon zest. Heat gently until almost boiling
then turn down and leave to simmer for 10 minutes. Remove from the heat and leave the fish to cool in the milk.
Cut the potatoes into small chunks and put in a saucepan. Cover with water and bring to the boil. Simmer until tender – around 10 minutes – then drain.
Strain the cod
reserving 50ml/2fl oz of the milk
but discarding the aromatics. Remove any skin and bone from the cod
then crush the flakes lightly with a fork.
Make the sauce in a food processor or by hand. To make in a food processor
put the fish and potatoes in the processor with the reserved milk and the cream. Blend until becoming smooth
then gradually drizzle in the olive oil in while the motor is running until you have a smooth
well emulsified paste.
Alternatively
mash the cod with a fork
or pound with a pestle and mortar
gradually incorporating the reserved milk
then mash the potatoes with the cream. Mix together then gradually work in the olive oil.
Serve with a little finely grated nutmeg
a drizzle of olive oil and perhaps a few slices of truffle
